Tuesday, June 1, 2010

Oregano burgers, yes!

Karen Schrock highlights the delicious benefits of oregano, cinnamon, thyme and rosemary. I'll have that oregano burger with a cinnamon roll!

and it's possible that we humans evolved a taste for these toxic compounds because they help our bodies function better

One half teaspoon of ground cinnamon has as many antioxidants as a half cup of blueberries; a half teaspoon of dried oregano rivals three cups of raw spinach.
And the health benefits go far beyond antioxidants. A UCLA paper published May 9 in the American Journal of Clinical Nutrition found that adding a mixture of herbs and spices to hamburgers reduced the level of carcinogenic compounds created by grilling—such as the dangerous malondialdehyde that forms when beef fat oxidizes. Malondialdehyde damages DNA in cells, which is thought to lead to replication errors and possibly cancer. Not only did the burgers with the spice mixture—a palatable blend of oregano, rosemary, ginger, black pepper and others—have lower levels of malondialdehyde when tested in the lab, but subjects who ate the spiced burgers had fewer DNA breaks in their cells afterwards.